Get your grub on...
Today I took a personal day off of work. I needed to start using up all that zucchini I have. I decided to make 2 pans of Zucchini & Basil Lasagna and Zucchini-Lemon Muffins. Tomorrow after work I am making Zucchini Bacon Quiche and Zucchini Chocolate Bread. And for the grand finale a Zucchini Moroccan-Spice Bread. Which will be interesting because i haven't made a yeast based bread in 10 years!! Yikes! However, I have always had extremely good luck with yeast and having it rise. (Rach, remember "pulling bread" when we had bad yeast!, good times!) I have to mention the 1 ingrediant I can not live without. Penzey's Very Hot Red Pepper Flakes, I put them on everything! And i mean everything! http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscrushedredpepper.html
Zucchini and Basil Lasagna
Ingredients
2 cups fat-free cottage cheese
1 cup chopped fresh basil
1 large egg
Cooking spray
4 cups chopped zucchini
1/2 cup chopped onion
2 cups bottled spicy tomato pasta sauce
9 oven-ready lasagna noodles (such as Barilla)
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Preparation
Preheat oven to 350°.
Combine first 3 ingredients in a food processor; process until smooth.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and onion; sauté 5 minutes or until tender. Stir in sauce; remove from heat.
Spread 1/4 cup zucchini mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over zucchini mixture; top with one-third cottage cheese mixture, one-third zucchini mixture, and one-third mozzarella. Repeat procedure with the remaining noodles, cottage cheese mixture, zucchini mixture, and mozzarella.
Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated.
Yield 8 servings
Nutritional Information
CALORIES 227(24% from fat); FAT 6g (sat 3.1g,mono 0.8g,poly 0.6g); PROTEIN 17.8g; CHOLESTEROL 40mg; CALCIUM 251mg; SODIUM 537mg; FIBER 2.9g; IRON 1.4mg; CARBOHYDRATE 26.4g
Cooking Light, APRIL 2003
Zucchini-Lemon Muffins
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup coarsely shredded zucchini
3/4 cup skim milk
3 tablespoons vegetable oil
1 large egg
Cooking spray
Preparation
Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.
Yield: 1 dozen (serving size: 1 muffin)
Nutritional Information
CALORIES 147(26% from fat); FAT 4.3g (sat 0.8g,mono 1.2g,poly 1.9g); PROTEIN 3.1g; CHOLESTEROL 18mg; CALCIUM 69mg; SODIUM 62mg; FIBER 0.6g; IRON 1.1mg; CARBOHYDRATE 24.3g
Cooking Light, JUNE 1995
Zucchini and Basil Lasagna
Ingredients
2 cups fat-free cottage cheese
1 cup chopped fresh basil
1 large egg
Cooking spray
4 cups chopped zucchini
1/2 cup chopped onion
2 cups bottled spicy tomato pasta sauce
9 oven-ready lasagna noodles (such as Barilla)
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Preparation
Preheat oven to 350°.
Combine first 3 ingredients in a food processor; process until smooth.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and onion; sauté 5 minutes or until tender. Stir in sauce; remove from heat.
Spread 1/4 cup zucchini mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over zucchini mixture; top with one-third cottage cheese mixture, one-third zucchini mixture, and one-third mozzarella. Repeat procedure with the remaining noodles, cottage cheese mixture, zucchini mixture, and mozzarella.
Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated.
Yield 8 servings
Nutritional Information
CALORIES 227(24% from fat); FAT 6g (sat 3.1g,mono 0.8g,poly 0.6g); PROTEIN 17.8g; CHOLESTEROL 40mg; CALCIUM 251mg; SODIUM 537mg; FIBER 2.9g; IRON 1.4mg; CARBOHYDRATE 26.4g
Cooking Light, APRIL 2003
Zucchini-Lemon Muffins
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup coarsely shredded zucchini
3/4 cup skim milk
3 tablespoons vegetable oil
1 large egg
Cooking spray
Preparation
Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.
Yield: 1 dozen (serving size: 1 muffin)
Nutritional Information
CALORIES 147(26% from fat); FAT 4.3g (sat 0.8g,mono 1.2g,poly 1.9g); PROTEIN 3.1g; CHOLESTEROL 18mg; CALCIUM 69mg; SODIUM 62mg; FIBER 0.6g; IRON 1.1mg; CARBOHYDRATE 24.3g
Cooking Light, JUNE 1995
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